Let the culture dissolve on the milk surface for 2-4 minutes before stirring. Work well into the milk using the 20 top/bottom strokes.

Add: 1/4 tsp liquid rennet diluted in 1/4 cup of cool water, or

1/2 tab vegetarian rennet diluted in 1/4 cup cool water for 20 minutes prior to use

Mix thoroughly.

When a firm curd forms from sitting at room temperature, cut the curd mass with a knife into 1/2 inch cubes and stir gently for 2-5 minutes.

Cook the curds and whey slowly to 102 degrees F in a double boiler pot system while stirring frequently to break up the curds. Using a large wire wisk makes this process so easy… just place wish into the pot and pull up through the curds. Try to raise the temperature 5 degrees F every five minutes taking 45-60 minutes to reach your final cook temperature.

Once the curds appear firm and springy and are approximately the size of a shelled peanut, drain through a clean cheese cloth.

Rinse the curds in very cold water, allow them to drain completely then add salt to taste. Remember that salt is also a preservative, helping to prevent mold formation and prolong the shelf life of your cheese. You may enrich the curds with heavy cream or pack as dry curd into storage tubs and refrigerate.